Food-Grade Cane Invert Molasses
High-purity invert molasses from sugar cane, hydrolyzed to 50-60% fructose in dry form, employed in bakery mixes and confectionery. Fits HTS 1702.90.35.00 due to its cane derivation and invert sugar profile without flavor additives.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If glucose/fructose syrup not specifically invert molasses
Syrups exceeding 50% fructose but not molasses-like may go to 1702.30.
If blended with cocoa products
Sugar syrups mixed with chocolate shift to Chapter 18 provisions.
If under blended syrup quota if further processable
Note 4 defines blended syrups for quota subheadings like this.
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Import Tips & Compliance
• Provide FDA prior notice and ensure compliance with food safety standards for sugar syrups
• Label batches with dry weight fructose analysis to prevent misclassification as blended syrups
• Check against Additional U.S
• Note 5 prohibitions for blended syrups in similar forms
Related Products under HTS 1702.90.35.00
Cane Invert Molasses
Invert molasses derived from sugar cane through hydrolysis, containing a blend of glucose and fructose in the dry state with at least 50% fructose. It is a thick, dark syrup used primarily in industrial food processing for baking and confectionery. Classified under HTS 1702.90.35.00 as invert molasses from sugar cane, distinct from raw molasses due to its inverted sugar composition.
Beet Invert Molasses
Invert molasses produced from sugar beets, featuring hydrolyzed sugars with 50% or more fructose in dry state. This viscous syrup serves as a humectant in tobacco and animal feed production. HTS 1702.90.35.00 applies to its status as invert molasses derived from beets, separate from centrifugal beet sugar.
Industrial Invert Molasses Syrup
Thick invert molasses syrup from cane, with inverted sugars yielding over 50% fructose dry weight, used in fermentation and distillery processes. Lacks added flavors, qualifying for 1702.90.35.00 as other invert molasses not subject to raw sugar quotas.
High-Fructose Invert Molasses
Invert molasses blend from beets or cane achieving 55%+ fructose dry weight via enzymatic inversion, used in soft drink manufacturing. Classified in 1702.90.35.00 for its sugar syrup nature without coloring or flavors.
Brewery Invert Molasses
Specialty invert molasses from cane for beer fermentation, featuring 50% fructose dry state from acid hydrolysis. HTS 1702.90.35.00 covers this unflavored syrup derived from sugar sources.
Confectionery Invert Molasses
Dark invert molasses from sugar beets, 52% fructose dry weight, ideal for licorice and toffee production. Falls under 1702.90.35.00 as other invert sugar syrups from beets without additives.